Well, it’s Tuesday of Holy Week, and only 6 days to Pascha. Are you like me and trying to switch your brain from visions of meat and eggs to the joy and peace of the Resurrection?
Yesterday afternoon I went to my all-time favorite country meat market to get the requisite Pascha sausage. I’m born and bred Texas Deutsch, so that doesn’t mean kielbassa. I had to get my sausage fix at Penshorn’s in Marion (217 W. San Antonio Street, aka FM 78), about 20 miles from San Antonio, close to my Mom’s house. It’s an old-fashioned meat market, still hand-cutting everything and the makers of, I swear, the best local German sausage you’ll ever eat in your life. The market’s future was in jeopardy in 2008 when a fire destroyed the original building. They’ve re-opened with a new, larger market and are better than ever. Penshorn’s makes the two traditional types – a dry beef sausage (garlic or regular, often made in the winter with venison), and a garlicky, peppery beef ring that’s sort of akin to a bratwurst, and unique to the German Hill Country of Texas.
Do you know what your car smells like with 16 lbs of smoky, garlicky, German sausage on a warm day? After 45 days of Great Lent, do you know what kinds of thoughts were going through my head with 16lbs of German sausage sitting on the seat beside me? I’m telling ya, the devil was riding in that car and he didn’t have a pitchfork; he had a bottle of brown mustard and a pot of sauerkraut.